Lemon Blueberry Loaf
This eggless Lemon Blueberry Loaf is soft, moist, and bursting with citrus flavor and juicy berries. It has a tender bakery-style crumb and simple lemon glaze, it is vegan-friendly, easy to make, and perfect for breakfast, brunch, or dessert.
Yield: 10 servings
Equipment
- 9-inch Loaf Pan
Ingredients
Lemon Blueberry Loaf Ingredients
- 2 Lemon Zest use 3 lemons if they're small in size
- 200 g Cane Sugar or castor sugar
- 240 ml Milk* see notes for options
- 2 tbsp Lemon Juice freshly squeezed
- 60 g Plain Yogurt* see notes for options
- 2 tsp Vanilla Extract
- 225 g All Purpose Flour plus extra to coat the blueberries
- 2 tsp Baking Powder
- 1/8 tsp Baking Soda
- 1/4 tsp Salt
- 80 g Butter* or Vegan Butter, melted
- 180 g Blueberries fresh or frozen
Lemon Glaze Ingredients:
- 94 g Powdered Sugar or icing sugar
- 2 tbsp Lemon Juice freshly squeezed
Instructions
For the Loaf:
- Preheat the oven to 350°F (175°C) and line an 9-inch loaf pan with baking paper, leaving an overhang for easy removal.
- Zest 2–3 lemons and rub the zest into the sugar to release the oils.
- In a large mixing bowl, combine the milk, lemon juice, vanilla extract, yogurt, and the lemon-sugar mixture. Stir until well blended.
- Sift in the flour, baking powder, baking soda, and salt. Mix until the dry ingredients are fully incorporated into the wet mixture.
- Add the melted butter and stir until smooth.
- Toss the blueberries in a tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and use a knife to gently score a slit lengthwise down the center to help the loaf rise evenly as it bakes.
- Bake for about 50 minutes if using fresh blueberries or 1 hour 5 minutes if using frozen blueberries, insert a toothpick n the center to check if it comes out clean. Baking time may vary slightly depending on your oven. Once baked, transfer the loaf to a wire rack to cool.
Lemon Glaze:
- Prepare the lemon glaze by mixing the powdered sugar with lemon juice until smooth.
- Once the loaf is cool, pour the glaze over the top and let it set for about 20 minutes. Store the finished loaf in an airtight container at room temperature for up to 2–3 days or for 3 days in the fridge. It will taste better the next day!
Notes
-Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
-Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
-For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
-Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk
-Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
-Plain yogurt: Dairy-free unsweetened yogurt, or any plain unsweetened yogurt of your choice.